It is a complex operation and there are several ways to make invert. A more complicated task is that to determine the amount of sugars retained and what proportion of them were inverted when we try making it at home.Fuggled Mind wrote: ↑Wed Feb 20, 2019 6:29 amWow, complicated process. That's definitely not how I make it when I knock up a 1kg batch in the kitchen.Eric wrote: ↑Tue Feb 19, 2019 10:12 pmI believe their process dissolves appropriate cane sugars (sucrose) in heated water, then hydrochloric acid is added to achieve a specific pH. When inversion is complete, the acidity is neutralised with sodium bicarbonate. For solid block the syrup is then seeded with fructose.
Amazing how something so light can darken things so much.
Was this the only way invert number 3 was made?
The information was by Ragus drawn to my attention by a more informed brewer than I. Sadly I find their website difficult to navigate, but if you wish to look at product finder and select "Beverages" to find the sections for Liquid Brewers Invert, from there you might find the information I was trying to convey.
Refined sugar is white, the unrefined source is not.